Hot & Sour Soup - Samsung Microwave Oven Cookbook

HOT & SOUR SOUP
PREPARATION TIME: 3 mins
A
COOKING TIME: 12 mins
SERVES: 4
INGREDIENTS
6 Dried Chinese mushrooms
2 Eggs
1 tsp Sesame oil
1 litre Stock, veg/non-veg
1½ cups Tofu (bean curd) cut into thin
slices/cubes
2 tsp Sugar
3 tbsp Cider vinegar/Chinese vinegar
1 tsp White pepper
2 tbsp Soy sauce (dark)
2 tbsp Cornflour blended with 2 tbsp water
2 tbsp Spring onion, finely chopped
1 tbsp Chilli oil
METHOD
Soak mushrooms in enough water to cover.
Microwave on HIGH for 3 minutes. Remove. Let it
rest for 1 minute. Drain and squeeze out excess
liquid. Discard stems and finely shred caps. Beat eggs
with 1tsp sesame oil. Place stock, mushrooms, tofu,
sugar, vinegar, pepper and soy sauce in a large bowl.
Microwave, covered, on HIGH for 5 minutes. Remove.
Stir in blended cornflour. Microwave on HIGH for 1
minute. Remove. Pour beaten egg mixture into soup
in a steady stream. Microwave on HIGH for 1 minute.
Remove. Stand for 1 minute. Pour into soup bowls.
Stir in spring onion and chilli oil.
Tip: Use less water as there is
less evaporation in the
microwave.
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